One Bowl Blueberry Oatmeal Muffins
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Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.
The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!
When you’re in the mood for a wholesome whole grain muffin that tastes pure and simple, this is a great recipe to turn to. Not to say that every once in a while a slightly more decadent jumbo bakery-style blueberry streusel muffin or stack of whole grain buckwheat pancakes is out of the question!
Key Ingredients
- Oatmeal: I tested these muffins with whole rolled oats and quick oats. Either type will work.
- Flour: All-purpose flour or a gluten-free all purpose blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
- Blueberries: You’ll need one pint of fresh blueberries or 2 cups frozen berries (Just measure them out and let them thaw for about 15 minutes, then drain the liquid).
- Sugar: The muffin batter is lightly sweetened with granulated sugar, then topped with sparkling flakes of turbinado sugar (also called “raw” sugar) that offer a pleasant crunch every time you take bite. Brown sugar or coconut sugar are good substitutes for the turbinado.
Recipe steps (overview)
1. Add the milk or orange juice to the oats and let them soak 5-10 minutes. 2. Add the flour, sugar, egg, oil, salt, baking soda and baking powder to the mixture.
3. Stir the dry and wet ingredients together to combine. 4. Add the berries and fold the into the batter.
5. Spray a non-stick 12-cup muffin pan with cooking spray, or add paper liners. Portion the batter evenly into baking pan. 6. Sprinkle the turbinado sugar lightly over the tops of the muffin cups. Bake at 425 degrees 16-21 minutes.
7. Turn the muffins out of the pan after 5 minutes, then cool on a wire rack. 8. Serve the muffins warm or at room temperature.
One Bowl Blueberry Oatmeal Muffins
Equipment
Recipe Video
Ingredients
- ½ cup (50 g) whole rolled oats or quick oats
- ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
- 1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend, * see my note on measuring flour below
- ½ cup (100 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (125 ml) neutral oil, (such as canola or sunflower)
- 1 egg, slightly beaten
- 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
- 1½-2 tablespoons raw turbinado sugar, or coconut sugar
- ½ teaspoon ground cinnamon, optional
Instructions
- Preheat oven to 425 (220 C) degrees.
- In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries. The batter will look thick.
- Divide the batter evenly (I use a #12 (â…“ cup) cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
- Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature. By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
Karen’s Notes and Tips
- If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
- Measuring flour: If you don’t use a scale when baking, use the “fluff” method to avoid packing the flour: Briefly stir the flour in its container using a fork or whisk, then lightly spoon flour into a measuring cup and level the top with a knife.
- I’ve successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
- All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/4 cup of the all-purpose for whole wheat flour.
- If using cinnamon, blend it together with the turbinado sugar before sprinkling over the muffins.
- Muffins will stay fresh 1-2 days at room temperature.
- Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I used a third cup to measure my batter and it only made 9 muffins. I didn’t over fill, so I am guessing maybe a 1/4 cup cup might have been better. I followed recipe exactly. They are yummy! I wasn’t sure if a pint of blueberries was the small or big container, so I looked up amounts. Research indicated a pint of fresh blueberries contains 2 cups. I think it is almost too many blueberries. GASP! I know, right. Next time I will use a cup and a half.